Skip to main content

Fula kobi kukuli macha rai

Fula kobi kukuli macha rai

 








Ingredients....


. Cauliflower florets 

. Kokali fish ( anchovy)

Turmeric powder 

.Salt - to taste

Garlic cloves - 6

.Green chilies - 2 pierced 

.Mustard seeds - 2 tbsp

Cumin seeds - 1 tbsp

.Saunf - 1 tbsp

.Water - 2 cups

Mustard oil - 5 tbs

Onion -1 sliced

.Nigella seeds - 1 tsp. Or panch foran

.Tomato - 1 into squares 

. Mustard oil 

Salt to taste 


Preparations......


Marinate the fish with little turmeric powder and salt. Keep aside.

Marinate the florets with salt and turmeric powder. Keep aside.

Blend onion, garlic, cumin  and saunf seeds, mustard seeds, salt and half cup of water to a smooth paste. Keep aside.


Fry anchovies and cauliflower florets separately. Keep aside.

Heat mustard oil in a kadhai, add sliced onion fry until light brown, make a gap between and add nigella seeds when start to pop-up add mustard paste, turmeric powder and tomatoes and half cup of water.

Cook until the excess water is evaporated and oil is released. This would take about 10 mins.

Add fried cauliflower florets add half cup of warm water. 

Reduce heat and cook for anouther couple of minutes until it tthick, tender nicely and release the rai smell.

Add fried fish on top of cooked rai do not use spatula just swrill the kadhai to adjust the fishes in gravy. One minute is enough now switch off the flame and  keep half covered.  


My mom's extraordinary garnishing style is so tempting; if you like, you may use this in any fish gravy. 

Always keep extra fried fish oil for later use for gravy garnishing; it enhances the flavor and looks good and oily. 

Anchovy cauliflower with mustard paste


Popular posts from this blog

Methi saga dali tadka

 The addition of fresh fenugreek, along with some onions, garlic, tomatoes, and lemon juice, gives the chana dal a tangy flavor that makes it incredibly delightful. Your senses will be delighted by this curry's scent. Excellent with plain rice or roti. Recipe.... Ingredients..... Chana dal 1 small cup Methi 1 bunch  Onion big sized 2 Tomato chopped 2 Garlic pods 10  thin sliced  Ginger chopped 1 tsp Red chillies 2 into half Hing Cinnamon 1" 1 Bay leaf 1 Mustard cumin seeds 1 tsp Turmeric powder ½ tsp Red chilli powder 1 tsp Garam masala 2 tsp 2 parts Salt to taste  Desi ghee Clean wash and chopped methi leaves. Clean and wash the dal properly and soak for 10 minutes  Transfer them in pressure cooker along with its soaked water and turmeric powder and 1 tsp of garam masala powder. Cook till 3 to 4  whistles on low flame. Once done, remove it from the flame and keep aside till the pressure goes  and dal is completely cooked Heat 2 tablespoons of oil...
Read more

MIX VEGETABLE CURRY WITH COCONUT PASTE

 Ingredients: Potato,Carrot,Green beans,Broad beans,Green peas,Raddish   all vegetables equally cut into small cubes  250 grams Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coconut paste 1cup  Cloves – 3,  Cardamom – 3, Black pepper –5/6  Bay leaf– 1  Asfoitida – 1 pinch Green chilies – 2  Turmeric powder – 1/2 tsp Garam masala powder – 1/2 tsp Coconut milk – 1/4 cup Salt – To taste Preparation: Heat oil in a wok at medium heat.  Splutter mustard seeds,Cumin seeds,whole spices  with a pinch of asfoitida and fry until fragrant. Now add vegetables and saute nicely. Stir the vegetables frequently until they're nicely browned  and cooked through. Give them a good shake or  stir every so often to keep them from  sticking and to help them cook evenly. Add turmeric powder,Saute for about a minutes or until their raw smell is gone.Add coconut paste and season with salt.  Cook covered for abo...
Read more